CHOCOLATE CHIP PEANUT BUTTER PIE
Steps:
- HEAT oven to 350 degrees F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate.
- BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
- BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving.
EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)
This tastes like a cold peanut butter cup and takes only minutes to make, not only is this a lower fat recipe it is extremely delicious, of coarse you can go the full-fat route but this tastes just as good! Magic shell is found near the ice cream cones in your grocery store, it hardens when drizzled on top of ice cream or anything completely frozen, make certain to purchase the ready-made 4-ounce containers of chocolate pudding for this. Cooking time is freezing time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 14m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
- Using a spatula fold in the thawed Cool Whip topping until completely blended.
- Transfer the mixture into the pie crust.
- Freeze until completely firm (about 4 hours).
- When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
- Thaw slightly before serving to allow easier slicing.
- Place any leftover pie in the freezer (don't worry you won't have any leftover!).
FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)
if you love peanut butter and chocolate, you will love this pie! My family just loved this. I made 1 1/2 x of the crust and chocolate topping.
Provided by Deantini
Categories Pie
Time 2h30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
- Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
- Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
- Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
- (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 273.9, Fat 21.7, SaturatedFat 9.3, Cholesterol 27.2, Sodium 178.9, Carbohydrate 18.1, Fiber 2.2, Sugar 10.6, Protein 6.1
FROZEN CHOCOLATE CHIP-PEANUT BUTTER PIE
If you don't know powdered peanut butter yet, this pie is a great introduction. Made from pure roasted peanuts, the powder packs big nutty flavor with much less fat, and it's easy to incorporate into other ingredients.
Categories Dessert
Time 4h20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Stir together powdered peanut butter and 1/2 cup ice water in medium bowl until smooth. Stir in yogurt, 3 tablespoons confectioners' sugar, and salt. Set aside.
- Combine dry milk, remaining 1/3 cup ice water, and egg white in large bowl and beat with electric mixer on high speed until mixture is very thick, 3-4 minutes, stopping once or twice to scrape down side of bowl. Beat in remaining 3 tablespoons confectioners' sugar, one tablespoon at a time. Beat in lemon juice and vanilla. Continue beating until mixture is very thick and light (it should be the consistency of sour cream).
- Gently stir dry milk mixture into powdered peanut butter mixture. Fold in 3 tablespoons chocolate chips. Spoon mixture into crust and spread evenly; sprinkle with remaining 4 tablespoons chocolate chips. Cover with plastic wrap and freeze until completely frozen, at least 4 hours or up to 2 days. Let pie soften at room temperature 15 minutes before serving. Cut into 12 wedges.
- Per serving: 1 wedge
Nutrition Facts : Calories 80 kcal
FROZEN PEANUT BUTTER PIE
Steps:
- Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
- In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
- In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
- Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
- Let pie stand in refrigerator 30 minutes before serving.
CHOCOLATE CHIP PEANUT BUTTER PIE
This decadent dessert blends the best of both worlds; creamy peanut butter and rich milk chocolate.This needs at least 4 hours chilling or over night. The recipe comes from weight watchers and is 6 points per serving.
Provided by Barb G.
Categories Pie
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
- gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips.
- Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top.
- Cover with clear plastic wrap and chill in refridgerator for at least 4 hours.
- (NOTE: If you prefer a firmer texture let chill overnight.).
PEANUT BUTTER PIE (FROZEN)
Make and share this Peanut Butter Pie (Frozen) recipe from Food.com.
Provided by cookin_nurse
Categories Pie
Time 5h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, blend together cream cheese, sugar and peanut butter.
- Slowly add the milk while beathing, so your mixture is creamy.
- Continue beating until fluffy.
- Fold in the nondairy whipped topping.
- Pour the mixture into the graham cracker crust pie shell.
- Swill the fudge sauce through the pie (i usually use a butter knife)
- Freeze until firm.
EASY CHOCOLATE CHIP PEANUT BUTTER PIE
Make and share this Easy Chocolate Chip Peanut Butter Pie recipe from Food.com.
Provided by j.rose.fischer
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cream cheese, peanut butter, and powdered sugar together.
- Add Cool Whip and blend well.
- Fold in chocolate chips.
- Pour into pie shell.
- Mound high in the center.
- Refrigerate until ready to serve.
- Serve with additional whip cream.
FROZEN PEANUT BUTTER PIE WITH CHOCOLATE CRUST
Taken from my favorite peanut butter desserts folder. This pie has to be frozen at least 7 hours before slicing. Just a tip, remove from freezer just before fully frozen, then slice with a sharp knife, and return to freezer to freeze completely, it's a lot easier then slicing it when it is completely frozen. To save time, beat the whipping cream well in advance and refrigerate until ready to use for this recipe. The peanut butter/cream cheese mixer is quite thick, so if you have a stand mixer I suggest to use it for this. Peanut butter lovers will love this pie!
Provided by Kittencalrecipezazz
Categories Pie
Time 7h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium size bowl using a electric mixer, beat 1-3/4 cups whipping cream until very stiff peaks form; then refrigerate while making the rest of the pie.
- In another bowl, beat together the softened cream cheese, peanut butter, vanilla and 1 cup sugar until very smooth (about 5-6 minutes, the mixture will be thick).
- Gently FOLD in the whipped cream into the peanut butter mixture.
- Spoon the filling into prepared crust.
- Sprinkle the chopped chocolate bars over the peanut butter/cream filling.
- Place in the freezer until very firm (about 7 hours).
Nutrition Facts : Calories 564.8, Fat 37.7, SaturatedFat 13.2, Cholesterol 41.4, Sodium 436.5, Carbohydrate 49.1, Fiber 2.4, Sugar 35.4, Protein 12.1
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5/5 (7)Category DessertCuisine AmericanTotal Time 20 mins
- Use a mixer to combine the softened cream cheese, peanut butter, and powdered sugar together.
- Add the whipped topping and fold together. This may take a little work to get it completely combined, but it will happen. Fold in the chocolate chips.
- Spread into pie crust. Cover and freeze overnight. Slice and serve topped with whipped cream and a drizzle of chocolate syrup, if desired.
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- Line the bottom of a 9-inch springform pan** with a circle of parchment paper cut to fit. Set aside.
- Place the cookie dough ice cream and 3/4 cup peanut butter into the bowl of the food processor (just rinse it out from the crust - no need to thoroughly clean it). Blend until combined and smooth.
- While the pie is setting up in the freezer, take the CocoWhip out of the freezer and let it soften until spreadable. Mine took about 20 minutes or so.
- In a small saucepan over medium-low heat, whisk the 1/2 cup of vanilla ice cream, maple syrup, and 1/4 cup peanut butter until smooth. Add water 1 tbsp at a time to thin if needed.
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